Domaine Loew

Etienne Loew is the latest descendant of a line of vintners who worked in Westhoffen, in the historical region of Alsace, since the 18th century. He started making certified organic wine in 1996, using bio-dynamic farming principles, which enshrine respect for the land, the vine and the wine. The vine is cultivated according to strict rules, with a thorough knowledge of the ecosystem, the grapes are harvested manually, in keeping with the best of the traditions and legacies of the past. 80% of the Loew vineyards cover hill sides, making automated harvesting impossible anyway.

After graduating at the Dijon university and specialising in oenology, Etienne received just over seven hectares vineyard from his father and, year after year, he extended this to twelve hectares. Unlike most small local wineries who work under the “Cave Roi Dagobert” label, he produces his wine independently. He would love to be a farmer and grow everything he needs by himself, never setting foot in a supermarket, but for the moment he just makes a good deal of excellent wine and owns a couple of nice hens who occasionally lay their eggs in Bordeaux wine boxes. His winery does not cover a particularly large area, but he makes the best of his plot of land, cultivating several typically Alsatian grape sorts.

The secret of his success must have its foundation in his placidity and constancy. As a young winemaker, he used to approach his new job with care and patience. Today, being an affirmed specialist, he still runs his business with calm perseverance. Even when the grape pulp appears perfectly ripe, he checks the seeds inside with scientific precision, because only when the seeds turn brown the vine is ready for harvesting. During the juicing process he does not separate the grape pulp from the skins, which work for the juice like natural filters.